Dutch Baby with Whipped Ricotta

I know this sort of recipe can seem intimidating. I imagine you thinking something along the lines of, "Wait: you want me to whip ricotta? I just want to eat breakfast." And I understand. But trust me, if you can make Bisquik pancakes, you can make this recipe. The Dutch Baby will soon become the cornerstone of your fancy breakfast, because of its ease as well as its versatility. You can pair with any number of fruits, nuts, syrups, and chocolates - I've listed some options at the end of this recipe.

Ingredients

Eggs: 3

Sugar: 2 tablespoons

Salt: 1/4 teaspoon

Vanilla: 1/4 teaspoon

Flour: 1/3 cup

Milk: 1/2 cup

Butter: 4 tablespoons

Ricotta: 3/4 cup

Honey: 3 tablespoons

Powdered Sugar: Handful

Strawberries (Quartered): 1/4 cup

Lemon Zest: 1 teaspoon

Apples (Chopped): 1/4 cup

Cinnamon: 1/4 teaspoon

Nuts (Hazelnuts, Walnuts, Almonds): 1/4 cup

Bittersweet Chocolate (Chopped): Handful

The How To:

Preheat oven to 425 degrees.

In a medium bowl, whisk eggs, vanilla, sugar, and salt.

Add flour and whisk until smooth.

Add milk slowly, whisking the whole time.

Heat a 12 inch cast iron skillet over medium heat.

Melt butter in skillet and swirl around a bit to coat all the sides.

Remove your skillet from the heat and pour in batter - scrape the sides of the bowl with a spatula.

Place skillet in oven and bake for 15-17 minutes, until fluffy, browned, and scrumptious looking.

While the pancake is cooking, place ricotta and honey in the bowl of a stand mixer. Whip on medium speed until smooth and sort of fluffy. It will not look like whipped cream - it'll be more like a spread.